Cabbage Poriyal Recipe (2024)

• Cabbage - 3 cups shredded
• Oil - 1 tblspn
• Mustard Seeds / Kaduku - 1 tsp
• Urad dal / Ulundu Paruppu - 1 tsp
• Asafoetida / Kaya Podi / Hing - a pinch
• Curry leaves - 1 sprig
• Salt to taste
• Turmeric Powder / Manjal Podi - 1 tsp
• Chilli Powder - 1 tsp

Cabbage:

Green cabbage is the most basic and is most likely what people think of when they hear the word cabbage. Green cabbage has a light, slightly peppery flavour that will soften as it cooks. They recommend eating raw green cabbage in salads or slaws, as well as roasting or grilling thick wedges.

Mustard Seeds :

They are used as a seasoning rather than a base flavour in many Indian dishes, and they really perk up a lentil or rice dish when fried in a little oil with curry leaves . As a result, mustard seeds are excellent for adding flavour without adding fat to your diet.

Turmeric Powder:

The turmeric root is quite bitter, but has an almost citrusy taste, compared to the powder. Turmeric also has something of a sweet taste, and it is quite earthy. When you use the powder, you're unlikely to notice the texture unless you use a substantial amount, but it is somewhat gritty.

How to make Cabbage Poriyal Recipe

1. Heat oil in a kadai. Add in mustard seeds, urad dal, asafoetida and curry leaves. let them sizzle.
2. Add in cabbage and salt and toss well. Cover and simmer on a low heat till it is cooked.
3. Now add in turmeric powder and mix well. Cook this for 5 mins or so till it is wilted and completely cooked.
4. Add in chilli powder and mix well.
5. Serve.

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Nutrition

Serving: 1servings | Calories: 55kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 18mg | Potassium: 117mg | Fiber: 2g | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 29mg | Calcium: 28mg | Iron: 1mg

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